Peanut Butter Cookies

Frances Janisch

3.671

Dorothy Butler is a good friend and a coworker of my mother's who loves desserts, loves baking and loves to share her recipes, like these peanut butter classics. These cookies are always a huge hit with Dorothy's grandchildren, and with my family too. --Charmaine Gillespie, chemist

Total Time: 0:52

Prep: 0:40

Cook: 0:12

Level:
Easy

Yield:
about 6 dozen cookies

Ingredients

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 c. butter (no substitutions)

1 c. brown sugar

1 c. granulated sugar

1 tsp. vanilla extract

2 large eggs

1 jar creamy peanut butter

Directions

In large bowl, with mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar 2 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in vanilla, then eggs, 1 at a time, beating well after each addition. Add peanut butter and beat on medium speed 2 minutes or until creamy. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl.

Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Place remaining 2 tablespoons granulated sugar on plate or sheet of waxed paper. Dip tines of fork in sugar, then press twice into top of each cookie, making a crisscross pattern.

Bake cookies 12 to 14 minutes or until lightly browned at edges. Cool cookies on cookie sheet 2 minutes. Transfer cookies to wire rack to cool completely. Repeat with remaining dough and sugar. Store cookies in tightly covered container at room temperature up to 2 weeks or in freezer up to 3 months.